Best Vietnamese Chicken Sandwich Food Network Magazine Recipes

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SPICY VIETNAMESE CHICKEN SANDWICHES



Spicy Vietnamese Chicken Sandwiches image

From Food and Wine magazine. A staff favorite! It's also a favorite of mine. For something so easy, this has great flavor. I wouldn't skip any ingredients. Lightly toasting the bread makes a difference, too, don't skip that. Get ready for a fun flavor adventure! *Cook time includes 1 hour refrigeration time.*

Provided by LifeIsGood

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 lb boneless skinless chicken breast, sliced 1/4 inch thick (or pounded out)
2 tablespoons low sodium soy sauce
1 tablespoon mayonnaise, plus more for spreading (I prefer Hellmans)
2 large shallots, thinly sliced
2 carrots, halved crosswise and thinly sliced lengthwise
1/2 cup cocktail-size pickled onion, sliced, plus
1/4 cup pickling liquid, from the jar
10 ounces baguette, split lengthwise and toasted (or any good bread)
sriracha sauce, for spreading
1 kirby cucumber, very thinly sliced lengthwise
fresh cilantro stem (optional)

Steps:

  • Toss the chicken with the soy sauce, 1 T. of the mayo and the sliced shallot. Cover and let marinate in the fridge for about 1 hour.
  • In another bowl, mix the sliced carrots with the pickled onions and their liquid and let stand at room temperature for about 1 hour.
  • Heat up a grill pan on high heat. Grill the chicken until charred and the chicken is cooked through - about 2 minutes per side. Put the shallots on after you flip the chicken. If you add the shallots right away, they will get too done.
  • Spread the mayo on the cut sides of the toasted baguette and then spread with Sriracha (to taste -- it's spicy). * I actually like to make a mixture in a bowl of the mayo and Sriracha, then spread it onto the bread. On th bottom half of the baguette, layer the carrots, pickled onions and sliced cucumber. Top with the grilled chicken and shallot slices. Lay the cilantro sprigs, if using, over the chicken and close the sandwich.
  • Cut the sandwich crosswise into 6 pieces and serve!

VIETNAMESE CHICKEN SANDWICH (FOOD NETWORK MAGAZINE)



Vietnamese Chicken Sandwich (Food Network Magazine) image

Make and share this Vietnamese Chicken Sandwich (Food Network Magazine) recipe from Food.com.

Provided by Lori Mama

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 of a small red onion, thinly sliced
1 medium carrot, shaved into ribbons
4 radishes, thinly sliced
2 hoagie rolls, split in half lengthwise and toasted to your liking
1/2 cup mayonnaise
1/4 cup lime juice, fresh
2 teaspoons honey
2 tablespoons chopped gherkins
1 tablespoon brine from gherkin
salt
1 tablespoon Asian chili sauce, such as Sriracha
3 cups shredded cooked chicken
1/3 cup chopped fresh parsley or 1/3 cup cilantro

Steps:

  • Soak first 3 ingredients in ice water for 5 minutes. Drain well.
  • Whisk together 1/4 cup of the mayo with the lime juice, honey, gherkins and brine.
  • Season with salt to taste.
  • Combine the chicken and vegetables, parsley with the dressing.
  • Mix the remaining 1/4 cup mayo with the chili sauce in a small bowl.
  • Spread the chili mayo evenly between the halved rolls.
  • Divide the chicken salad among the rolls.
  • Serve.

Nutrition Facts : Calories 402.8, Fat 18.1, SaturatedFat 3.5, Cholesterol 86.4, Sodium 517.4, Carbohydrate 29.6, Fiber 1.7, Sugar 7, Protein 29.9

BANH MI VIETNAMESE SANDWICHES (BáNH MI)



Banh Mi Vietnamese Sandwiches (Bánh Mi) image

These are excellent and rival anything you would get at a Vietnamese sandwich shop. If you use sourdough for the baguette, it gives it a nice tang. Feel free to use meat leftover from another meal, especially one that contained Asian flavors. Thanks to Mersaydees for putting this recipe in her best of 2008 cookbook and Nancy for including this in her best of 2017!

Provided by Maito

Categories     Lunch/Snacks

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 23

2 boneless skinless chicken breasts (or medallions of pork or other meat, marinated in satay, below, or other Asian marinade)
1 carrot, thinly sliced lengthwise
1 daikon radish, 4 inch piece, thinly sliced lengthwise
1/2 teaspoon salt
4 teaspoons sugar, divided use
3 tablespoons white vinegar
2 tablespoons water
1 small baguette, cut into 3 sections, sliced lengthwise, with centers hollowed out
mayonnaise or light mayonnaise
soy sauce
fresh cilantro
1/2 cucumber (shredded or thinly sliced lengthwise)
1 jalapeno, seeded, cut into matchsticks (or use a serrano or add some seeds, if you want it hot)
2 tablespoons mirin
1/2 tablespoon soy sauce
1/2 teaspoon fish sauce
1/4 cup rice vinegar
1 tablespoon lime juice
1/2 teaspoon garlic, minced
1/2 teaspoon sweet chili sauce
1/2 tablespoon teriyaki sauce
1 tablespoon sake
1 green onion, white part only, sliced

Steps:

  • If using satay marinade, combine ingredients, and marinate meat at least 2 hours in the refrigerator.
  • Sprinkle carrot and daikon with salt and 1 teaspoon of the sugar and toss with fingers.
  • Let sit about 3 minutes, until softened (they should be bendable but still crunchy). Rinse and drain.
  • Mix vinegar, water, and 1 tablespoon of sugar. Add carrot and daikon, and let marinate at least 1 hour in the refrigerator.
  • Grill meat until done and slice.
  • Lightly toast bread. Spread lightly with mayonnaise and sprinkle on soy sauce. Fill with cilantro, carrot, daikon, cucumber, meat and jalapeno. Close and enjoy!

VIETNAMESE SANDWICHES



Vietnamese Sandwiches image

Make and share this Vietnamese Sandwiches recipe from Food.com.

Provided by Dancer

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1 clove garlic, crushed
1/2 teaspoon salt
1/4 cup rice wine vinegar
1 teaspoon sugar
1/2 cup carrot, peeled and grated
1/3 cup thinly sliced white onion
2 tablespoons jalapeno chile, finely chopped
1 (16 inch) baguette
4 teaspoons low-fat mayonnaise
3/4 lb boneless skinless chicken breasts, cooked or 3/4 lb pork tenderloin
1 tablespoon fresh lime juice
1/2 teaspoon five-spice powder
1/2 cup fresh cilantro

Steps:

  • With chef's knife, mash garlic and salt into a paste.
  • Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve.
  • Add carrots, onions and chilies.
  • Toss to coat, set aside.
  • Slice baguette into 4 equal lengths.
  • Split each piece horizontally.
  • Spread cut sides with mayonnaise.
  • Arrange the meat on the 4 bottom halves.
  • Sprinkle with lime juice and 5-spice powder.
  • Top with the carrot salad and a shower of cilantro leaves.
  • Cover with bread tops.

BANH MI



Banh Mi image

A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and found that my recipe was even better than the restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those.

Provided by metzstar

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 2

Number Of Ingredients 15

½ cup rice vinegar
¼ cup water
¼ cup white sugar
¼ cup carrot, cut into 1/16-inch-thick matchsticks
¼ cup white (daikon) radish, cut into 1/16-inch-thick matchsticks
¼ cup thinly sliced white onion
1 skinless, boneless chicken breast half
garlic salt to taste
ground black pepper to taste
1 (12 inch) French baguette
4 tablespoons mayonnaise
¼ cup thinly sliced cucumber
1 tablespoon fresh cilantro leaves
1 small jalapeno pepper - seeded and cut into 1/16-inch-thick matchsticks
1 wedge lime

Steps:

  • Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
  • Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
  • While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
  • Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
  • Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
  • To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

Nutrition Facts : Calories 657.2 calories, Carbohydrate 85.2 g, Cholesterol 42.8 mg, Fat 25.2 g, Fiber 3.7 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 990 mg, Sugar 30 g

BANH MI (VIETNAMESE SUBMARINE SANDWICH)



Banh Mi (Vietnamese Submarine Sandwich) image

Make and share this Banh Mi (Vietnamese Submarine Sandwich) recipe from Food.com.

Provided by evelynathens

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 21

1/2 cup water
1/4 cup sugar
1/4 cup distilled white vinegar
1/2 cup julienned carrot
1/2 cup julienned daikon radish
kosher salt
1 teaspoon vegetable oil
1 tablespoon finely chopped onion
6 ounces ground pork
1 tablespoon roast pork seasoning, available in Asian markets
1 pinch garlic powder
1 pinch ground black pepper
4 (10 inch) French baguettes
mayonnaise, as needed
8 slices bologna
8 slices ham or 8 slices turkey
4 teaspoons soy sauce
1/2 cup fresh cilantro stem
1/4 medium English cucumber, cut lengthwise into 4 slices
fresh ground black pepper
asian chili oil, to taste (optional)

Steps:

  • Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
  • Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm.
  • Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the bologna and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately, with the slaw on the side or in the sandwiches.

Nutrition Facts : Calories 960.5, Fat 40.5, SaturatedFat 15.7, Cholesterol 99, Sodium 2391.3, Carbohydrate 109, Fiber 4.5, Sugar 18.7, Protein 39.3

FRIED CHICKEN SANDWICHES



Fried Chicken Sandwiches image

Provided by Food Network Kitchen

Time 4h

Yield 8 sandwiches

Number Of Ingredients 23

Classic Fried Chicken ( use 8 skinless, boneless chicken thighs, trimmed of excess fat)
3/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons apple cider vinegar
1 teaspoon sugar
Kosher salt
8 cups shredded red and/or green cabbage (about 1/2 head)
8 hamburger buns, toasted
Chipotle mayonnaise, for spreading
3 pounds skin-on, bone-in chicken parts (breasts halved crosswise)
Kosher salt and freshly ground pepper
3 1/3 cups buttermilk
2 tablespoons hot sauce
2 teaspoons yellow mustard
6 cloves garlic, smashed
1 onion, sliced into 1/2-inch rings
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sweet paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Vegetable oil, for frying (4 to 5 cups)

Steps:

  • Prepare the chicken, marinating for up to 2 hours.
  • Make the coleslaw: Whisk the mayonnaise, sour cream, vinegar, sugar and 1/2 teaspoon salt in a large bowl. Add the cabbage and toss to coat. Refrigerate while you fry the chicken.
  • Fry the chicken, turning halfway through, until golden brown and cooked through, 8 to 10 minutes.
  • Spread the buns with chipotle mayonnaise. Sandwich the fried chicken and coleslaw in the buns.
  • Season the chicken generously with salt and pepper. Place on a baking sheet and refrigerate, uncovered, 1 hour to infuse the flavor.
  • Whisk 3 cups buttermilk, the hot sauce and mustard in a large bowl. Stir in the garlic and onion slices, then the chicken. Cover and refrigerate 2 to 4 hours.
  • Whisk the flour, baking powder, paprika, onion powder, garlic powder, cayenne, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Drizzle in the remaining 1/3 cup buttermilk and whisk to form small shaggy clumps.
  • One piece at a time, remove the chicken from the buttermilk, letting any excess drip off, and coat in the flour mixture, pressing with your hands to coat well. Transfer to a rack set on a baking sheet.
  • Fill a large cast-iron skillet with 1 inch vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Carefully add 4 to 5 pieces chicken to the hot oil. The oil temperature will drop; adjust the heat as needed to maintain a temperature of 325 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and fry, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 12 to 16 minutes. Remove with tongs to a clean rack set on a baking sheet; sprinkle lightly with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.
  • After all the chicken is cooked, fry the onions, if desired: Drain the onions, separate the rings, then coat with the flour mixture. Fry, turning once, until crisp and golden brown, 2 to 3 minutes. Drain on paper towels and sprinkle with salt.
  • We used a big spoonful of baking powder in the coating for this Nashville-style chicken. It draws out moisture, so the skin gets extra crisp before it?s dipped in fiery cayenne-spiced butter.

VIETNAMESE CHICKEN SANDWICH (BANH MI)



Vietnamese Chicken Sandwich (Banh Mi) image

Salty, sweet, crunchy all on one sandwich. Guaranteed to excite your taste buds! Healthy sandwich that comes together quickly. This can be grilled outdoors or cooked in a skillet/grill pan indoors. Serve with a nice soup for a super simple, but healthy meal.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts (I like them on the thinner side but thick is fine too)
1 teaspoon olive oil (can also use a chile infused oil for some zip)
1/4 teaspoon ginger powder
1/4 teaspoon garlic salt (or powder to reduce sodium)
2 tablespoons sugar (can sub splenda)
3 tablespoons peanut butter
2 1/2 tablespoons soy sauce
1 tablespoon water
1/2 tablespoon oil
1 teaspoon vinegar (I use rice wine, but any variety will do or can also sub with lime juice)
1 cup broccoli slaw mix
1/2 cucumber, VERY thinly sliced (I like the English seedless variety)
cilantro (chopped) (optional)
hot pepper flakes (optional)
4 rolls, split (ciabatta bread is great but any bread choice will do)

Steps:

  • Drizzle olive oil over chicken breasts. Season with garlic salt.
  • Wrap rolls in foil to heat on grill, or if cooking chicken indoors just pop in toaster oven to lightly toast.
  • Chicken can be grilled outdoors or seared in a non stick skillet sprayed with Pam. Cook until done (10-15 minutes approximately depending on heat), without overcooking.
  • Meanwhile, while chicken is cooking, in a very small sauce pan combine sugar, ginger, peanut butter, soy sauce, water, oil, and vinegar. Heat over medium low while stirring until sugar is disolved and peanut butter is melted.
  • Assemble sandwiches by layering cucumbers on bottom of roll, top with chicken, followed by broccoli slaw (cilantro/hot pepper flakes if using too), then drizzle sauce over slaw. Top with upper bun.

Nutrition Facts : Calories 442.8, Fat 14.5, SaturatedFat 2.7, Cholesterol 75.5, Sodium 1139.1, Carbohydrate 42.4, Fiber 2.9, Sugar 9.6, Protein 35.8

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